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Oyster Bisque

Yield 2 servings (serving size: 1 cup)

Ingredients

  • 1 teaspoon olive oil
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 1 tablespoon all-purpose flour
  • 3/4 cup evaporated skim milk
  • 1 (12-ounce) container select oysters, drained
  • 2 teaspoons chili sauce
  • 1 teaspoon Worcestershire sauce
  • Dash of ground red pepper
  • 1/4 teaspoon paprika

Nutrition Information

  • calories 218
  • caloriesfromfat 25 %
  • fat 6 g
  • satfat 1.3 g
  • monofat 2.1 g
  • polyfat 1.3 g
  • protein 17.7 g
  • carbohydrate 22.7 g
  • fiber 1.2 g
  • cholesterol 78 mg
  • iron 10 mg
  • sodium 334 mg
  • calcium 354 mg

How to Make It

  1. Heat oil in a medium saucepan over medium-high heat. Add carrot, celery, and bell pepper; sauté 5 minutes or until tender. Combine flour and milk in a small bowl; stir with a whisk. Add to vegetable mixture in saucepan; cook over medium heat 3 minutes or until thick and bubbly, stirring constantly. Add oysters; cook 2 minutes or until edges of oysters curl. Stir in chili sauce, Worcestershire sauce, and pepper. Sprinkle with paprika.